How to pull and stretch, roll knishes around filling

[@Sherrie_D]

I make Leah’s recipe all the time…it’s the best!

[@LeahCooksKosher]

Cool! Thanks!

[@jguitar23]

Lovely collaborative baking!!! Thanks for showing the process. Never saw them made before.

[@mylittledecoy3918]

Thank you so much for this video! I’m making knishes for the first time this year for my uncle. They were his favorite thing his grandmother used to make and I’m hoping this will make his 79th Thanksgiving feel nostalgic. The way you demonstrated the technique was exactly what I needed! Thank you again!

[@LeahCooksKosher]

I have about 10 more years of experience making knishes - it does get easier with practice. Hope they turned out!

[@deda118]

Most, if not all, the recipes do the wrapping differently. Arranging the filling in a log and rolling the pastry over till the end. Then dividing into pieces. You do it differently. Which is the proper way?

[@dsantamaria713]

Love my Kasha Knish!!!❤ Definitely going to try this dough recipe... I seem to always mess it up! 😂 This was a great tutorial!

[@NYSESTRA]

You are fantastic. This is just how my grandmother would make apple strudel. Great video thank you so much for sharing it.

[@bendandx]

Glad you appreciate it. Recipe at LeahCooksKosher.com. Stay safe! Leah

[@fendimartinez6921]

Thank you I love them I can't get them here in this state lol so being from New York I miss them and could only get them when I go back home..thank you so much the dough is very important or it just doesn't taste the same...

[@yiptop]

I miss My New Yprk Knishes.Loves them While waiting for train

[@Rosemary-lg8sf]

👍😋Thank you for sharing your recipe.

[@shelleyfisher5364]

Great video, thank you toooo much! I am a cottage baker in Nevada, I make the bagels. So i have a spiral mixer. Since I want to add to my menu offerings, should I use the spiral mixer or my small kitchen aid (dont want to get the dough too tough or hot). And since people in this small, rural town dont know what they are I'm going to introduce them to knishes. I know they will love them. Thank you again for showing me the way.

[@LeahCooksKosher]

Hi Shelley, Knish dough doesn't require a lot of time on the hook. I use a 30 qt. Hobart and mix for 1 minute on low, 2 on medium and then 3 more minutes on low. That's about 9 minutes less than I knead challah. When you round it up to let it rest, make sure it is really smooth. When pulled, ridges in the dough don't stretch and can cause the dough to tear. Good luck!

[@shelleyfisher5364]

@@LeahCooksKosher Thanks again, Leah. I bought all the ingredients yesterday and I will make my first attempt thursday, my day off. I'm excited.

[@souzanir]

Beautiful daughter. May our Lord God bless her.

[@mcomeslast]

I’m going to make knishes for the freezer, as soon as I finish the pot pies. I’ll make the potato but I’ll have to look up some more fillings.

[@rowdeo8968]

I agree with you. I never made them and want to today. I used to eat them at Phil's deli in Astoria long gone now and I loved them so much. I cannot understand puff or phyllo being used. I always thought they were fried but I guess I am wrong!!!! I am Greek lol all foods are loved from all cultures.

[@LeahCooksKosher]

Apparently, some knishes are fried. OMG, that I don't need! Have fun baking.

[@DonDonadio]

I found the recipe for Leah's knish dough and filling on here website as shown in the above video. Dough: 5 large eggs 1 1/4 cup canola oil 2 cups water 2 tablespoons vinegar 1 1/4 teaspoon salt 9 cups flour Potato Filling: 1# peeled Russet potatoes, cut into small cubes 3 1/4 cups water 1# diced yellow onions (about 2 large onions) 1/3 cup canola oil 1 tablespoon sugar 1/3 cup margarine 1 2/3 cups soymilk 1# potato flakes (pareve if you want pareve knishes) 1 1/2 teaspoon salt 1/2 teaspoon pepper Kasha Filling: Make Kasha filling as per the 13 oz. box of medium kasha. Or, double the Kasha Varnishkas recipe but leave out the pasta. Add about 5 cups of the potato filling above. Mix well. Taste for salt and pepper, adjust as necessary.

[@TheOriginalArchivist]

+nmharleyrider You left off the magic and mystery

[@tuperladelcariberodriguez8453]

Hello and thank you. Can I use wheat flour?

[@LeahCooksKosher]

Possibly a blend of wheat and regular flour. Straight wheat flour doesn't have enough gluten.

[@venusreena2532]

Excellent......& 50 billion of something..

[@DogBountyhunter-ys7uo]

Fantastic

[@deborahprice3821]

Wow. Beautiful. Not sure that I am practiced enough with dough to do this but they look marvelous. Thank you. BTW, I grew up eating the square potato knishes. Are they easier to make? 🥔

[@LeahCooksKosher]

Hi Doborah - I've never tried making square knishes. I've gotten far better at making these over the years. The trick is not making the dough too tough. Give it a try! Leah

[@deborahprice3821]

@@LeahCooksKosher Ok, thank you for the tip. My grandma would have been just the perfect person to show me. She made the lightest, flakiest pastry crusts!

[@petermichelson5002]

Where can we find the recipe in grams?

[@elliotreisman4570]

thats how strudel dough is made

[@raeofsunshineful]

Leah, I have been wanting to learn how to make Potato Knishes for years. I love the way you give the recipe and I am definitely going to try and make them. What I was wondering was would I be able to use my pasta machine for having the dough almost paper thin? I use my pasta machine to make my dough for my perogies and it works very well. I can make the dough very, very thin.....so was wondering if the machine would work for the knish dough? Also.....the knishes I have had in the past were deep fried rather than baked in the oven. I am interested in your opinion if I can deep fry these rather than bake? Thanks so much. You are my new best friend. :)))

[@mcomeslast]

What size is that scoop?

[@LeahCooksKosher]

Hi Michelle - I've used anything from a 24 to a 8 depending on how large I'd like the knish. Thanks! Leah

[@mcomeslast]

@@LeahCooksKosher thanks! I want big ones so I’ll get the 8, 1/2 cup, I think.

[@mcomeslast]

@@LeahCooksKosher also, making your matzah balls for the freezer!

[@LeahCooksKosher]

Yes - those last for months frozen. @@mcomeslast

[@markdubro4480]

What are the exact amounts of all ingredients.?

[@bendandx]

www.leahcookskosher.com/show_recipe.php?id_recipe=307 Videos go with the recipe blog LeahCooksKosher.com. Thanks! Leah

[@jackfinster]

Now I want Potato Knishes

[@barbysue]

Can't find the recipe for knish dough on Leah's website. What category is it under?

[@BillZypher]

Magic and Mystery.

[@LenkaSaratoga]

Amazing!

[@fgfg633]

The intro music sounds familar to me. I like it.

[@marisawaizer7276]

ingredientes?

[@LeahCooksKosher]

All ingredients/recipes are on LeahCooksKosher.com Thanks!

[@TheWizardofRandR]

Why don't you just not roll up as many layers ,so it doesn't get so thick to begin with ,so to speak? Then you might even get more yield from your dough! But I will try this recipe asap ,I need a great knish for my wife to sell on her Food Cart in Pattaya Thailand. I was very impressed with your old school style of Home Mom's and Grandma's ways of doing it right not necessarily fast!!!!!

[@morphabilitybillygoat8881]

Where's the little black squash balls?!

[@LeahCooksKosher]

Not sure what that means? Leah

[@שגרירותאוזבקיסטןבישראל]

When will you teach us how to make centipedes from little black worms?

[@josefgermaine6231]

Leah, you're very personable, but the most important, the recipe???

[@silviageralnik775]

Look great but you did not give the ingredients amounts. So you just really show your technique

[@LeahCooksKosher]

The recipes are at LeahCooksKosher.com

[@nowiswow18]

Hey Leah: I was completely in love with you when I saw you roll the first knish. That was so cool. And they were so beautiful when they were baked. I would love to try them with some spicy mustard. (BTW, can't you delete the idiotic comments posted by some of these morons?)

[@ColettaHughes]

Interesting and maybe good, but not a real knish.

[@graciethankful4643]

Way too much oil. I feel a heart attack

[@KS-ts3le]

That was pathetic stretching dough. Learn from a Hungarian making strudel. You need practice.

[@LeahCooksKosher]

Wow! After 7 more years, I do have more practice. Not sure how long it'll take you to be less of a jerk! What a miserable person!

[@samthunders3611]

Noo eggs!

[@samthunders3611]

No.baking powder eggs vinegar only oil water salt that's how Brooklyns Mrs Sthals made them hers were the best

[@LeahCooksKosher]

It's true, I do make a similar dough for Sephardic Bulemas without egg. This is what I taught from a very old woman for knishes.